As I write this, it is the last day of my glorious summer break. Tomorrow I go back to the workaday world of full-time employment. Sigh. My posting will probably be less frequent, but I figure you won’t mind. Maybe you’ll even appreciate the slower pace, since I am sure you’re busy and time-crunched too. If not, hopefully now I have enough of a foundation of material here to keep you entertained if you want to poke around between new posts.
This version of the non-dairy banana “ice cream” I’ve posted about before was inspired by one of my favorite recipes on Honey & Jam: Pomegranate Cupcakes. I was so excited when I happened upon Hannah’s take on that combination last year! I couldn’t wait to make them (though I did leave them icing-less), and that post single-handedly made a Honey & Jam loyalist out of me. Pomegranate and chocolate feels like such an elegant combination, like the evening gown of fruity food pairings, right? It just has that extra little sophisticated something.
Here I put them together with the basic banana “ice cream” base. I really liked the results- sweet and just a little tangy, with a slight crunch from the chocolate nibs. You really don’t taste much of the banana- it complements the other flavors nicely, balances out the tart pomegranate, and fades into the background.
Vegan Pomegranate Chocolate Banana “Ice Cream”
2 medium bananas, sliced and then frozen on a cookie sheet or plate for 2-4 hours
2 Tbsp. cocoa powder
1 Tbsp. cacao nibs (or dark chocolate pieces)
2. Tbsp. agave nectar or 2 pitted, soft dried dates
1/3 cup pure pomegranate juice (use less if you want the texture to stay icy and thick instead of getting thinner, soft, and creamy)
Combine all ingredients in a food processor and blend until smooth. stopping to poke chunky pieces down as needed. Taste, and add more of any ingredient to suit your palate. Top with chocolate shavings, a shard of dark chocolate, or fresh pomegranate seeds. Serve immediately.
Makes 1 medium-size serving, or could be divided into 2 little portions.